Sliders and fries
The weather today was amazing! I made burgers tonight to celebrate the upcoming spring/summer season. I always grind my own beef, using shortrib. The beef ends up being around 30-40% fat, resulting in a delicious, moist, and fatty burger. I season before grinding the meat, and always add a secret ingredient—anchovies. The anchovy helps with seasoning and adds a noticeable hit of umami to the patties.
Tonight’s burgers were 3 oz and on Oroweat potato dinner rolls, small enough that I consider them sliders. From top to bottom: toasted potato roll, my own bacon onion jam (amazing, to toot my own horn), raw paper thin onion, Tillamook cheddar cheese, ground shortrib cooked medium-rare, black pepper, Kewpie mayo, potato roll. Sometimes I add romaine, tomato, or bacon but these burgers were really spectacular as is.
Accompanying was Belgian-style (twice fried) truffle fries cooked golden well-done. I made a tartar sauce for the fries, using mayo, sweet pickle relish, preserved lemon, shallot, and vinegar.